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1 tsp for 300mL water @ 96C, second infusion, Western style, steeped 4 minutes 30 seconds.

Not as silky this time, but still smooth, and with a deeper sweet-potato and, um, “root” flavour. I don’t know how else to describe it — something like carrots, but not quite. Yunnan forest floor. More cinnamon. Some more mineral notes. Lots of sparkle on the tongue. I can hardly believe I’ve gotten so much from a second long and greedy steep. No bitterness, none at all.

Preparation
205 °F / 96 °C 4 min, 30 sec
Michelle Butler Hallett

I made a pot of this yesterday and had some leftovers, which I chilled … this makes a very refreshing iced tea.

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Michelle Butler Hallett

I made a pot of this yesterday and had some leftovers, which I chilled … this makes a very refreshing iced tea.

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Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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